4-6 boneless chicken breasts
1/2 c. capers
2 tbsp. butter
1 tbsp. crushed garlic
1 can artichoke hearts, sliced
1/2 c. chicken broth, canned
1/3 c. white wine
Juice of 1 lemon
1 pkg. egg noodles or rice

Heat butter and garlic in skillet. Roll chicken in seasoned flour and brown in skillet. Add chicken broth, wine, and lemon juice. Add artichokes and capers. Simmer until thickened. Serve over egg noodles or rice.